Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"I use walnut oil to bring a subtle nutty flavor and depth to vinaigrette. In France, where I lived and studied for three years, I bought it from a local artisan who had a stand in our neighborhood market." --Caroline Markunas, New York

Recipe by Cooking Light June 2007

Gallery

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl, stirring with a whisk. Add cherry tomatoes, chopped walnuts, and fresh tarragon, tossing to coat.

    Advertisement

Nutrition Facts

53 calories; calories from fat 54%; fat 3.2g; saturated fat 0.3g; mono fat 0.6g; poly fat 2.2g; protein 1.5g; carbohydrates 5.9g; fiber 1.5g; iron 0.5mg; sodium 168mg; calcium 18mg.
Advertisement